This treacle ginger loaf is the kind of comforting bake that fills the kitchen with the warm scent of spice the moment it goes into the oven. Made with dark treacle and plenty of ginger, it bakes into a beautifully sticky, tender loaf with a deep, warming flavour. It’s simple to make, keeps wonderfully moist for days, and tastes even better the next day as the spices mellow and the crumb becomes extra soft.

Perfect with a cup of tea, as an afternoon treat, or sliced thickly for a cosy dessert, it’s a timeless bake that never disappoints

Treacle ginger loaf

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Cook Time 40 minutes mins

Course Cake

Ingredients

  

• 100 g unsalted butter, softened
• 80 g caster sugar
• 30 g soft dark brown sugar
• 2 eggs, lightly beaten
• 60 g treacle
• 80 g self-raising flour
• 65 g plain flour
• 1 tbsp ground ginger
• 60 ml milk
• Icing sugar for sprinkling on top

Instructions

 

• Preheat the oven to 180°c / gas 4. Grease a 1lb loaf tin and set aside.
• Using an electric whisk, beat the butter and sugars together until light and creamy.
• Add the eggs and combine together, stir in the treacle and mix until all combined.
• Fold in the flours and ginger alternately with the milk and mix until all combined.
• Pour mixture into the loaf tin and bake in the oven for 35-40mins, until a knife inserted comes out clean. Leave cake in the tin for 10mins, then turn out onto a wire rack to cool completely.